Sunday, October 07, 2007

I wouldn't normally give you two pork recipes back to back but I couldn't wait any longer to post this. It is one of the tastiest things I've eaten in--oh, I don't know--the last ten years??

I know it may sound hard to believe but this is one amazing recipe, the spicy chutney blends perfectly with the the pork and the polenta makes it heaven. I don't know if you remember me mentioning weeks back that I didn't care for polenta but Kelly at Love Well sent me a recipe that has changed my ways forever. I'm including it below.

If you don't have rhubarb on hand, though I think it's available in many groceries, you could think about substituting something like granny smith apples and tart cherries perhaps. It would be different but not bad either. If you're in Anchorage and need some rhubarb swing by, you can raid my patch.

Combine first 8 ingredients in a saucepan and bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and cranberries, cooking until rhubarb is tender and mixture thickens slightly (five minutes). Cool. Sprinkle pork with cumin, season with salt and pepper. Heat oil in heavy pan and brown pork on all sides about five minutes. Transfer meat to a roasting pan and brush with 6 tablespoons of the chutney. Roast until meat thermometer registers 155, brushing occasionally with more chutney as needed. Cook for approximately 25 minutes at 400. Slice pork into medallions and serve with polenta and remaining chutney.

Oh Baby, that sounds DEVINE. What would be even better if someone dropped it off at my house around 5:30....I have midterms this week, church this morning, papers to write and oddles of laundry...so if someone could just present my family with rhubarb chutney and pork chops around about 5:30 tonight, we would be eternally grateful!

And if you're in Colorado, come on by; I'll empty my freezer of rhubarb into your car. ; ) I'll have to try this, it has all of my husband's favorites: pork, rhubarb, polenta...he'll be one happy camper.